To Stew Beets. — Wash, parboil an hour, rub off the
skin, cut in sHces, put in a stew-pan, cover with broth or
water, add a lump of butter rolled in flour, simmer till
tender, and season with salt and pepper✪ To Stew Beets.
To Stew Greeu Shelled Beans,— Put the beans in
Stewing. 91
just sufficient water to cover them, stew gently half an
hour, or till tender, add a little sweet cream, and season
with salt and pepper✪ To Stew Green Shelled Beans ; or omit the cream, add a little
butter, and season with salt and pepper.
To Stew Dried Beans. — Wash and soak well. Put
to cook in a liberal supply of cold water, to which a
pinch of soda has been added. Pour off this water as
soon as it boils, and add enough cold water to barely
cover the beans. Salt lightly, cook gently four hours,
or until very tender, then season with salt, pepper, and
butter✪ To Stew Dried Beans ; or serve with white or brown sauce.
To Stew Carrots. — Wash, pare, parboil an hour,
drain, slice, put in a stew-pan with a little broth or
water, and simmer till tender. Season with salt, pepper,
and minced parsley✪ To Stew Carrots.
To Stew Corn. — Cut the corn from the cob, scrape
off the pulp and eyes. Put in a sauce-pan with a half
pint of water to each pint of corn. Cover closely, stir
occasionally to keep the corn from sticking to the sauce-
pan and burning, and stew ten minutes, or till cooked.
Season to taste with salt, pepper, and a little cream or
butter✪ To Stew Corn, and serve.
To Stew Cucumbers. — Pare, split in pieces length-
wise, scrape out the seeds, cover with water, simmer
until tender, thicken with flour and butter, and season
with salt and pepper✪ To Stew Cucumbers.
To Stew Mushrooms. — Put the mushrooms in a stew-
pan with a lump of butter, salt and pepper to taste, and
a tablespoonful of lemon juice to each pint of mush-
room✪ To Stew Mushroomss. Cover closely, stew two minutes, or until ten-
der, then thicken with a teaspoonful of flour, and serve.
92 The Art of Cookery.
The liquor of canned mushrooms should always be used
in mushroom sauce or stewed mushrooms.
To Stew Okra. — Wash and slice the pods, simmer
in a little water or broth till tender, then season with
salt, pepper, and butter✪ To Stew Okra, and serve.
To Stew Onions. — Peel, boil half an hour, drain,
cover with milk, stew until tender, drain, mash or chop,
add a little cream, stir over the fire until thoroughly-
heated, then season with salt and pepper✪ To Stew Onions ; or when
cooked tender dress with salt, pepper, and butter, and
serve whole.
Asparagus Peas. — Wash asparagus, cut it in small
pieces, simmer fifteen minutes, or till tender, in just
enough water to cover it, thicken slightly with flour and
butter stirred together, add a little sweet cream, and
season with salt and pepper.
To Stew Cabbage. — Slice or chop cabbage fine, stew
in a small quantity of water till tender, season with salt,
pepper, and butter, add a little sweet cream or vinegar,
and serve. Stewed cabbage is usually called hot slaw, if
it contains vinegar.
To Stew Celery. — Cut the stalks of celery into pieces
an inch or two inches in length, simmer fifteen minutes,
or until tender, in a little water, add sweet cream, season
to taste with salt and pepper, and serve ; or season,
pour over slices of toasted bread, and serve.
Page 39 · 10 recipe records on this page
Presented as published in 1899. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
To Stew Beets. — Wash, parboil an hour, rub off the skin, cut in slices, put in a stew-pan, cover with broth or water, add a lump of butter rolled in flour, simmer till tender, and season with salt and pepper.
To Stew Greeu Shelled Beans,— Put the beans in
Stewing. 91
just sufficient water to cover them, stew gently half an hour, or till tender, add a little sweet cream, and season with salt and pepper ; or omit the cream, add a little butter, and season with salt and pepper.
To Stew Dried Beans. — Wash and soak well. Put to cook in a liberal supply of cold water, to which a pinch of soda has been added. Pour off this water as soon as it boils, and add enough cold water to barely cover the beans. Salt lightly, cook gently four hours, or until very tender, then season with salt, pepper, and butter ; or serve with white or brown sauce.
To Stew Carrots. — Wash, pare, parboil an hour, drain, slice, put in a stew-pan with a little broth or water, and simmer till tender. Season with salt, pepper, and minced parsley.
To Stew Corn. — Cut the corn from the cob, scrape off the pulp and eyes. Put in a sauce-pan with a half pint of water to each pint of corn. Cover closely, stir occasionally to keep the corn from sticking to the saucepan and burning, and stew ten minutes, or till cooked. Season to taste with salt, pepper, and a little cream or butter, and serve.
To Stew Cucumbers. — Pare, split in pieces lengthwise, scrape out the seeds, cover with water, simmer until tender, thicken with flour and butter, and season with salt and pepper.
To Stew Mushrooms. — Put the mushrooms in a stewpan with a lump of butter, salt and pepper to taste, and a tablespoonful of lemon juice to each pint of mushrooms. Cover closely, stew two minutes, or until tender, then thicken with a teaspoonful of flour, and serve.
92 The Art of Cookery.
The liquor of canned mushrooms should always be used in mushroom sauce or stewed mushrooms.
To Stew Okra. — Wash and slice the pods, simmer in a little water or broth till tender, then season with salt, pepper, and butter, and serve.
To Stew Onions. — Peel, boil half an hour, drain, cover with milk, stew until tender, drain, mash or chop, add a little cream, stir over the fire untilthoroughly heated, then season with salt and pepper; or when cooked tender dress with salt, pepper, and butter, and serve whole.
Asparagus Peas. — Wash asparagus, cut it in small pieces, simmer fifteen minutes, or till tender, in just enough water to cover it, thicken slightly with flour and butter stirred together, add a little sweet cream, and season with salt and pepper.
To Stew Cabbage. — Slice or chop cabbage fine, stew in a small quantity of water till tender, season with salt, pepper, and butter, add a little sweet cream or vinegar, and serve. Stewed cabbage is usually called hot slaw, if it contains vinegar.
To Stew Celery. — Cut the stalks of celery into pieces an inch or two inches in length, simmer fifteen minutes, or until tender, in a little water, add sweet cream, season to taste with salt and pepper, and serve ; or season, pour over slices of toasted bread, and serve.
Records on this page
To Stew BeetsTo Stew Green Shelled BeansTo Stew Dried BeansTo Stew TomatoesTo Stew CarrotsTo Stew CornTo Stew CucumbersTo Stew MushroomsTo Stew OkraTo Stew Onions